Banana Foster Bread Pudding Food

BANANAS FOSTER BEIGNETS WITH CAFE BRULOT CREME ANGLAISE

Steps:

• For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour.
• Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
• Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes.
• Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
• For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour.
• In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
• Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.

BANANA BREAD PUDDING

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

BANANAS FOSTER PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
• Bake in preheated oven 90 minutes, until set.

BANANAS FOSTER BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 375 degrees F.
• In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
• Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
• For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
• Serve the bread pudding hot, topped with some of the sauce.

BANANAS FOSTER PUDDING

Steps:

• For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
• Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
• Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
• For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

BANANAS FOSTER BREAD PUDDING

Steps:

• Slice French bread and dry in a 200F oven for 20 minutes.
• Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
• Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
• Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
• Be sure to flatten all of the lumps.
• Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
• Remove foil and bake for an additional 20 minutes, or until golden brown.
• Set aside to cool.
• Foster Sauce:.
• Melt butter in a sauce pot.
• Add the brown sugar and cinnamon and mix well.
• Add the rum and ignite.
• Allow the flames to subside.
• Then, stir in the banana liqueur.
• Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
• To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
• Top warm bread pudding with Foster sauce and garnish with mint leaves.

BANANAS FOSTER BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
• Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
• Whisk together the flour, baking powder and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
• Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
• Slice and serve with vanilla ice cream, and the remaining glaze.

HEAVENLY BANANAS FOSTER BREAD PUDDING

Steps:

• Heat oven to 350°F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-in. square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350°F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners' sugar. Serve with small scoops of vanilla ice cream.

CAJUN BANANAS FOSTER BREAD PUDDING

Steps:

• 1. Tear bread into pieces in large bowl.
• 2. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
• 3. Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
• 4. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
• 5. Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown, and a knife comes out clean.
• 6. Rum Sauce: Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding.
• 7. Cest bon, cher!

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350F.
• In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
• Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
• Butter a 2-quart baking dish and place it onto a baking sheet.
• Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
• Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
• Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
• Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.

BANANAS FOSTER BREAD

Steps:

• In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.

HEAVENLY BANANAS FOSTER BREAD PUDDING

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.

BANANAS FOSTER BREAD PUDDING

Steps:

• About 24 hours before preparing this bread pudding, cut bread into ½ inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
• Bananas Foster Topping:
• In a medium pan, over medium heat, melt butter and add sugar, stir well. Add banana slices and saute for about a minute. Add rum and banana liqueur, simmer for 3-5 minutes, stirring often. Take off heat.
• Bread Pudding:
• Preheat the oven to 375 and lightly grease a 9x13 casserole dish.
• Spread stale bread in the baking dish evenly.
• Dice 3 bananas and mix them in with slate bread.
• In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, ½ cup of dark brown sugar, and cinnamon.
• Pour egg mixture all over the bread. Press down all over the bread lightly.
• Pour the bananas Foster mixture all over the bread pudding and spread bananas evenly.
• Bake bread pudding for 45-50 minutes.
• To prepare the sauce:
• In the same sauce pan where you made bananas Foster, prepare the sauce. Heat the pan over medium heat and melt butter. Add sugar and cinnamon, stir well. Add rum and banana liqueur, simmer for about 5 minutes, stirring slowly. Take off heat until ready to serve. Pour some sauce over bread pudding slices while serving.

DELIGHTFUL BANANAS FOSTER BREAD PUDDING

Steps:

• Stir together first 6 ingredients for pudding in large bowl.
• Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
• Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
• Place bread cubes in a highly greased 13 x 9 inch baking dish.
• Pour egg mixture evenly over bread; press bread to absorb mixture.
• Bake at 325 degrees for 45-55 minutes.
• Remove from oven, and let stand 30 minutes before serving.
• Serve with Bread Pudding Sauce:.
• Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.

OHANA BREAD PUDDING WITH BANANAS FOSTER SAUCE

Steps:

• I am not sure of the directions, the post on Disney's All Ears Website was taken down (they replaced it with cheesecake)and I only wrote down the ingredients for shopping. But if anyone knows them please post them!
• Here they are:.
• TO MAKE THE BREAD PUDDING:.
• Preheat oven to 350 degrees F. Grease large baking dish with butter.
• In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
• Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.
• Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
• MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:.
• In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.
• Add remaining heavy cream. Let it boil additional minute.
• Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
• Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
• TO SERVE:.
• Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
• Recipe note:.
• Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
• Makes 6-8 servings.
• From: Disney's Polynesian Resort.

BANANAS FOSTER BREAD PUDDING

Steps:

• Make sure your bread is stale. If not break it into bite size pieces place on a baking sheet and cook at 350F for 15 minutes or so. Leave your oven on and grease a 9X13 baking dish.
• In a large bowl combine eggs, granulated sugar, heavy whipping cream, and milk. Add in vanilla and banana extracts, cinnamon and rum.
• Pour bread chunks into the egg mixture and pour into greased pan. Let sit for 20 minutes. I placed a damp paper towel on top of the mixture while marinating to keep moisture in.
• Slice bananas thin and layer on top of bread mixture.
• In a small bowl combine butter, pecans and brown sugar. Sprinkle on top of bananas.
• Sprinkle 1/4 cup of heavy whipping cream evenly over the top of everything, then bake for 50-55 minutes.
• Once cooked let cool on a wire rack and right before serving begin the sauce. (Or make ahead and reheat for serving)
• In a medium saucepan heat butter, brown sugar and cream. Once fully combined add banana extract and rum.
• Drizzle on top of bread pudding and serve with ice cream!

BANANAS FOSTER BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat the oven to 175°F and line a baking sheet with parchment paper. Add the brioche cubes to the baking sheet and transfer to the oven to dry for 30-45 minutes. Remove from the oven and allow to cool.
• Increase the oven temperature to 325°F, prepare a 2-quart baking dish with oil spray and reserve.
• Place the cooled bread cubes in a large mixing bowl. Combine the cream and milk in a small saucepan and warm gently over medium heat. Pour the warm cream mixture over the bread cubes, stirring to coat well. Set aside to cool to room temperature.
• Whisk together the melted butter and sugar until well blended. Add the egg yolks, vanilla, salt and banana mash, blend until smooth and creamy. Gently stir this mixture into the brioche mixture.
• Whip the egg whites until soft peaks form, then fold them into the brioche mixture. Transfer the mixture into the prepared baking dish. Finish with a grating of nutmeg over the top.
• Set the dish into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
• Bake the bread pudding until the top is golden brown and a knife inserted in the center comes out clean, about 35-55 minutes (see notes). Remove from the oven and transfer the dish from the hot water to a cooling rack. When cool, cover with plastic wrap and refrigerate.
• Preheat the oven to 425°F and prepare a baking sheet with parchment paper
• Cut the cold bread pudding into 2-1/2 inch squares and place on the parchment-lined baking sheet.
• Add 2 tablespoons of butter to a small dish and melt in the microwave
• Brush the top and sides of each bread square with melted butter and transfer to the oven. Bake for 10 minutes until the tops are crisp and golden. Transfer to serving plates.
• In a skillet set over medium heat, add the brown sugar, water, butter, cinnamon, vanilla, and salt. Boil gently for about 8 to 10 minutes. The sauce will start to thicken.
• Add the rum and sliced bananas. Cook for 1 more minute to burn off the alcohol. Transfer the sauce to a small pitcher and spoon over each serving.

BANANAS FOSTER BREAD PUDDING RECIPE

Steps:

• Preheat oven to 325 degrees F
• In a large bowl, cream together butter and sugar.
• Beat in eggs.
• Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla.
• Fold in nuts and banana slices.
• Pour into a 9x13-inch baking dish.
• Bake in preheated oven 90 minutes, until set.

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat the oven to 200 F. Spread the bread cubes on baking sheets and dry in the oven for 20 minutes. Remove and let cool. Put into a very large mixing bowl. Place the egg yolks, milk, and bananas in a blender or food processor and puree. Pour the mixture over the bread cubes and mix with your hands. Put the sugar, rum, half of the cream, and the brown sugar in a blender or food processor and puree. Pour over the bread and mix again. Mix the remaining cream, the vanilla, and the cinnamon and pour over the bread. Mix again. Let the mixture soak for 15 minutes. Preheat the oven to 300 F. Lightly spray a large baking pan or hotel pan which is at least 2-inches deep with vegetable oil; depending on the size of your pan, you may need to prepare two. Line the bottom with parchment paper and lightly spray again. Spread the bread pudding mixture into the prepared pan or pans. Press it gently into place to eliminate air pockets, but do not mash it down. Cover the pan with foil. Bake 2-1/2 hours. Remove the foil and bake 20 more minutes to brown. Remove and let cool to room temperature; lightly cover and refrigerate for at least 2 hours. To make the creme anglaise: Put the raisins and rum into a small saute pan and heat over medium-low heat for 5 minutes. Increase the heat to medium, avert your face, and ignite the alcohol; let the flames die down. Let cool, then refrigerate. In a large saucepan bring the cream to a boil, then remove from heat. In a large bowl placed over a pan of simmering water, whisk the egg yolks and sugar together until they begin to thicken slightly. Remove from heat and whisk in a large spoonful of hot cream. Slowly whisk in the remaining hot cream. Place the bowl back over the pan of simmering water and whisk constantly until the sauce thickens and coats the back of a spoon. Remove from heat and let cool slightly. Stir in the cooled raisins. Press plastic wrap on the surface and chill in the refrigerator. To serve: Cut the bread pudding into 3-1/2-inch squares. Place a square on each serving plate. Top each with a scoop of vanilla ice cream. Ladle rum-raisin creme anglaise over each and garnish the plates with strawberries and mint leaves. Dust the plates with a little cocoa powder if desired.

BANANAS FOSTER BREAD PUDDING

Steps:

• For the bread and syrup: Preheat the oven to 300 degrees F.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
• Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
• For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
• Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
• Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.

BANANAS FOSTER BREAD PUDDING

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Place pecans on a cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
• Set aside to cool, then roughly chop. Turn off oven.
• Lightly butter a deep 9 x 12 baking dish (or equivalent) and add the bread cubes in an even layer.
• In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
• Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
• Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread.
• Preheat oven to 325 F.
• Place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes.
• Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
• Gather the ingredients.
• While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
• When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
• Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
• When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
• The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
• Gather the ingredients.
• Whip the cream until it just begins to thicken.
• Add the vanilla and sprinkle the sugar over the cream.
• Continue to whip until soft peaks form. Use immediately or refrigerate.
• Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
• Add two pieces of cooked bananas and drizzle the rum sauce over the top.
• Add whipped cream.
• Enjoy!